fusion

Teriyaki Adobo Pork Tenderloin with Pineapple Snap Pea Fried Rice

Name: Teriyaki Adobo Pork Tenderloin with Pineapple Snap Pea Fried Rice
Yield: 1 serving
Cuisine: fusion
Ingredients: 141 g pork tenderloin; 175 g cooked long grain rice; 83 g pineapple chunks (fresh or canned, drained); 116 g snap peas; 12 g low sodium soy sauce; 7 g chipotle in adobo sauce, minced; 8 g rice vinegar; 5 g brown sugar; 8 g olive oil; 17 g scallions, thinly sliced

This stir-fried dish pairs pork tenderloin with cooked long grain rice, pineapple chunks and snap peas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

85 g Carbohydrates

15 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

141g pork tenderloin 168 kcal
175g cooked long grain rice 228 kcal
83g pineapple chunks (fresh or canned, drained) 42 kcal
116g snap peas 94 kcal
12g low sodium soy sauce 8 kcal
7g chipotle in adobo sauce, minced 13 kcal
8g rice vinegar 1 kcal
5g brown sugar 19 kcal
8g olive oil 71 kcal
17g scallions, thinly sliced 6 kcal

Cooking instructions

Cook rice ahead if needed; spread cooked rice on a plate to cool while you prep (this helps it fry better).
pork tenderloinlow sodium soy saucechipotle in adobo saucerice vinegarbrown sugar
Mix soy sauce, adobo sauce, rice vinegar, and brown sugar. Toss pork with half the sauce.
pork tenderloinolive oil
Heat a skillet over medium-high with olive oil. Sear pork 2-3 minutes per side until cooked through; rest, then slice.
pork tenderloinpineapple chunks (fresh or cannedsnap peasscallions
In the same skillet, add cooled rice, snap peas, and pineapple. Stir-fry 3-4 minutes. Add remaining sauce and toss until glossy. Top with sliced pork and scallions.